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Apple Pie

One of my favourite pies to make is apple pie. And as we have a ton of apples I needed to make something that would dent our supply a bit. It is really easy to make and most of the time is taken up cutting up the apples. My two dogs love apples so I have instant companions when I start on the apples. Two noses right my elbows!

For the pastry I use the same as I did in thisquiche. It comes from the latest Fanny Farmer though they changed it along the way. Not sure why as it worked in the old ones as well. If it’s not broke, don’t fix it!

Preheat the oven to 425 F.

The recipe calls for 2 1/2 cups of flour, 3/4 cup of shortening, 1/2 tsp salt, and cold water. This is enough for 2 crusts for a 9 inch pie plate. Now we have shortening stateside so I use that but of course butter works also. As for the amount of water, it is the amount that brings the pastry together.

Add the flour, salt and shortening to a bowl. I use a “heaping” measurement for the shortening to make the pastry nice and flaky.

I use my hands to work in the shortening. I’ve heard of “hot hands” and that being a killer for pastry so I suppose those that have hot hands need to cut the shortening in with knives.

It should be worked until crumbly.

But then you want it to come together when lightly pressed.

At this point it is ready for the water. Add a bit at a time while stirring with your fingers to blend in the water. As any parent can relate I got distracted at this time and forgot to take a few photos. Once it comes together into a ball it is time to roll it out. Divide in half and place the bottom crust into the pie plate. Cut up the apples and place in the crust. I cut up about 7 apples for this. Now some people do saute the apples first but we don’t. We like them on the firm side. You can get a bit more juice at times in the pie but it’s a personal preference.

Next I sprinkle cinnamon, nutmeg, ground clove and brown sugar on. I normally add a bit of allspice but we were out. That grocery list never ends! Then I top with pats of butter. This will all cook down into the apples.

Roll out the top crust and place on top. Pinch around the edges and put a few cuts in the top for vents. Place in oven.

Bake for 10 minutes then lower the temp to 350 F and bake for 30-40 minutes. Check at 30 minutes to see if the apples are baked enough for you. As I said, we like them on the firm side so 30 minutes works for us.

In New England it is tradition to serve the pie with cheddar cheese. Most of the states serve it with ice cream. Now these are nice choices but me? I like it with custard. 🙂

Custard is DEFINITELY the right way to eat this. If you make it in summer I bet it wojkd be amazing with custard ice cream 😉 Never heard of apple pie with cheese either…interesting. I eat cheese with my Christmas cake tho. Yum

Your addition of custard is genius!! I also have apple trees and get quite a bit of apples. I make the pies too. And like you, have two wet noses just waiting for me to drop something! They do get plenty of apples in the yard though 🙂

I am planning a post on mine as well on pie crust and I have several recipes.One is a ‘Never-Fail” that a friend gave me but since my husband is on a no-saturated-fat kick and it calls for shortening, I stopped using it and have used anther butter recipe instead.It never occurred to me to substitute butter for the shortening in the other recipe! Thanks for the idea and I will be trying it out soon!

I’m a New Englander, and it’s true — cheese would be customary! (A slice of sharp Vermont cheddar? Oh man … already drooling.) This recipe looks great — I’ve been itching to make my own pie crust, but it looks so intimidating. Until now! Thanks for the great recipe.